The effect of sire breed on the melting point and fatty acid composition of subcutaneous fat in steers.
Fatty acid composition and the melting point of subcutaneous fat was determined in 18 Hereford, 25 Brahman x Hereford, 22 Simmental x Hereford, and 15 Friesian x Hereford steers that were grown out on pasture at two sites and slaughtered when the mean weight of the Herefords at each site was ca. 450 kg. Multivariate and univariate analyses tested the relations of fatty acid composition, degree of saturation, and melting point with sire breed, environment, age, and carcass characteristics. Hereford and Brahman steers were fatter than the Simmental and Friesian steers. Fat from Brahman-sired steers had a melting point 2.5 degrees C lower than fat from the Bos taurus-sired steers at the same age and had a higher proportion of unsaturated fatty acids, independent of variation in carcass weight and fatness. Melting point and degree of saturation decreased as age increased. Step-down discriminant analyses identified a set of three acids (14:0, 16:0, and 17:1) that differed among sire breeds, independent of differences in melting point: the acids 14:0 and 16:0 discriminated between Brahman and Bos taurus steers and 17:1 between Hereford and Simmental and Friesian steers. Increase in fatness was associated with an increase in 17:1, but, at the same fatness, no acids discriminated among the Bos taurus-sired steers. The use of Bos indicus cattle or their crossbreeds in situations in which hard-setting fat is likely may mitigate the problem.
Perry
D
D
NSW Agriculture, Agricultural Research Centre, Trangie, Australia. dperry@metz.une.edu.au
Nicholls
P J
PJ
Thompson
J M
JM
D000273:Adipose Tissue / Q000737:chemistry* / Q000502:physiology; D000375:Aging / Q000502:physiology; D000818:Animals; D001823:Body Composition / Q000502:physiology*; D001835:Body Weight / Q000502:physiology; D001947:Breeding; D002417:Cattle / Q000502:physiology*; D004777:Environment; D005227:Fatty Acids / Q000032:analysis*; D008297:Male; D015999:Multivariate Analysis
D005227:Fatty Acids